Roasted Beet And Arugula Salad - cooking recipe

Ingredients

2 bunches baby beets, trimmed
2 tbsp olive oil
1 tbsp red wine vinegar
1/4 lb baby arugula
1 oz mint leaves, torn
1 cup plain yogurt
1/2 tsp dried coriander

Preparation

Preheat oven to 350\u00b0F. Wash and pat dry beets and place in a large baking pan with the oil. Toss to coat and bake for 30 mins or until beets are tender. Set aside to cool then peel and cut into quarters.
To assemble, toss beets with vinegar and season. Arrange on serving plates with the arugula and mint. Drizzle with yogurt and sprinkle with coriander to serve.